Chaat Masala from Classic Cooking of Punjab
चाट मसाला
By Tan Can Cook
Adapted and Modified from J. Inder Singh Kalra (Jiggs Kalra)
Adapted and Modified from J. Inder Singh Kalra (Jiggs Kalra)
Ingredients
16¼ g (1 tbsp + 2½ tsp) cumin seeds (जीरा)
16¼ g (1½ tbsp) black peppercorns (काली मिर्च)
15 g (2½ tsp) black salt (काला नमक)
7½ g (4½ tbsp) dried mint leaves (सूखे पुदीने के पत्ते)
1¼ g (¼ tsp + ⅛ tsp) asafoetida (हींग)
1 g (¼ tsp) tartaric acid, food grade (टार्टरिक अम्ल)
37½ g (4¼ tbsp) dried mango powder (अमचूर पाउडर)
15 g (2 tsp) salt (नमक)
1¼ g (½ tsp) carom seeds (अजवाइन)
5 g (2⅛ tsp) dried ginger powder (सोंठ)
5 g (2 tsp) yellow chili powder (पीली मिर्च का पाउडर)
16¼ g (1½ tbsp) black peppercorns (काली मिर्च)
15 g (2½ tsp) black salt (काला नमक)
7½ g (4½ tbsp) dried mint leaves (सूखे पुदीने के पत्ते)
1¼ g (¼ tsp + ⅛ tsp) asafoetida (हींग)
1 g (¼ tsp) tartaric acid, food grade (टार्टरिक अम्ल)
37½ g (4¼ tbsp) dried mango powder (अमचूर पाउडर)
15 g (2 tsp) salt (नमक)
1¼ g (½ tsp) carom seeds (अजवाइन)
5 g (2⅛ tsp) dried ginger powder (सोंठ)
5 g (2 tsp) yellow chili powder (पीली मिर्च का पाउडर)
Preparation
Put all the ingredients, except mango powder, salt, ginger powder and yellow chili powder, in a mortar and pound with a pestle to make a fine powder. Transfer to a clean, dry bowl, add the remaining ingredients and mix well. Sieve and store in a sterilized, dry and airtight container.
Chaat Masala from Classic Cooking of Punjab
